Combine the meat with a marinade of catsup, soy sauce, honey, garlic, salt, pepper and thyme.
Cover and refrigerate for about two hours.
Place the meat in a roasting pan and roast at 375 degrees for about two hours, or until the meat is tender, basting frequently with the marinade to prevent drying out.
Place the roast on a serving platter, garnish with the parsley and slivered orange zest preserve and serve.
Orange Zest Preserve:
Remove the peel from one orange.
Slice in very long, thin strips and soak in cold water for one hour.
Boil the peel (zest), covered with water, for fifteen minutes.
Leave in the liquid for two hours, changing the water two or three times.
Boil again for fifteen minutes.
Rinse and drain.
Dissolve one cup sugar with half cup water.
Boil and add the zest.
Add one tablespoon lemon juice and simmer until all the liquid is absorbed.
Cool.